Brisket Breakfast Burrito with Charro Beans

Nutrition Facts

Serving Size 1 EACH
Calories 1025
Calories from Fat 6.2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 55.2g
85%
Sat. Fat 23.7g
- - -%
Trans Fat 0g
Cholesterol 210.8mg
- - -%
Sodium 1729.2mg
75%
Tot. Carb. 83.8g
25%
Dietary Fiber 5.2g
15%
Sugars 7.6g
   Includes 6.2g Added Sugars
0%
Protein 44.5g
Vitamin D - 0.6mcg - 0%
Calcium - 569.7mg - 57%
Iron - 6.7mg - 83%
Potassium - 686.9mg - 15%
INGREDIENTS: PLAIN WRAP (enriched unbleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), water, vegetable shortening (contains one or more of the following: palm oil and/or corn oil), contains 2% or less of the following: salt, aluminum-free leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), wheat protein, preservatives (calcium propionate, sorbic acid), dough conditioner (fumaric acid, xanthan and/or guar gum, dextrose, mono- and diglycerides, sodium metabisulphite). Allergens: wheat), Chopped Brisket (Texas BBQ Beef Brisket (BEEF BRISKET, KOSHER SALT (salt, yellow prussiate of soda), BROWN SUGAR (sugar, molasses ), CHILI POWDER (chili pepper and other spices, salt, garlic powder ), BLACK PEPPER, PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), DRY MUSTARD (mustard), CUMIN (cumin), GARLIC POWDER (garlic powder.)), SWEET BABY RAYS HICKORY BBQ SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, modified corn starch, brown sugar, contains less than 2% of: salt, fructose, natural smoke flavor, pineapple juice concentrate, caramel color, molasses, spice, sodium benzoate (preservative), garlic,* mustard flour, corn syrup, sugar, tamarind, natural flavor, celery seed. *dried.)), Hashbrown Triangle (HASH BROWN PATTY (potatoes, vegetable oil, may contain one or more of the following: soybean, canola, palm, hydrogenated cottonseed, sunflower, dehydrated potato, salt, disodium dihydrogen pyrophosphate (to promote color tradition), dextrose MAY BE COOKED IN A FRYER THAT ALSO COOKS ITEMS CONTAINING GLUTEN, WHEAT, AND EGG.)), Scrambled Eggs (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.)), SHREDDED PEPPER JACK CHEESE (pasteurized milk, jalapeno peppers, cheese culture, salt, enzymes, potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk. ), Charro Beans (PINTO BEANS (pinto beans, water, salt, calcium chloride, calcium disodium edta (to preserve color).), WATER, FRESH TOMATOES, FRESH ONIONS, JALAPENO CHILI, GARLIC PEELED, CORN OIL (corn oil ), CILANTRO, KOSHER SALT (salt, yellow prussiate of soda), CHIPOTLE FLAVOR CONCENTRATE (dehydrated vegetables (chipotle chile, garlic, onion, carrot, and celery), maltodextrin, salt, sugar, dextrose, food starch – modified, yeast extract, spices, olive oil, sunflower oil, corn starch, white distilled vinegar, natural smoke flavor, disodium inosinate, and disodium guanylate. plant-based - contains no animal products.), ANCHO CHILE FLAVOR CONCENTRATE (dehydrated vegetables (ancho chile, onion and garlic), salt, maltodextrin, sugar, dextrose, yeast, food starch - modified, spices, olive oil, safflower oil, natural flavors, disodium inosinate, disodium guanylate, natural flavor, and caramel color. contains no meat, dairy, or egg products.), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ))
ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.